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3.5/4

This steak is a must! We make it for company all the time. Depending on the season, we will skip the peperonata and sub in seasonal sides. Made it for company last Friday and making it again this Friday night. Highly recommend using fresh herbs (whatever your family likes and you have on hand are fine), rubbing them into the meat well and letting it sit for as long as you can. Also, find a great butcher. They will cut the steak as close as possible to weight and thickness you like. For this recipe, i actually prefer 2 1/2 to 3 inches thick. Takes a little bit longer on the grill but so juicy and tender.

jamefrey
from Dallas, TX
/ 07.14.2015

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I made half this recipe for two of us and it is good. I thought there was too much salt in the rub, my husband didn't. The peperonata is good and I threw in some mushrooms that I wanted to use up. I also used dried spices because I didn't want to buy fresh. Grilled the (.91#) steak for about 3-4 minutes per side and that was perfect. Anyway husband liked it better than I did.

karenfar
from Huntington Beach, CA
/ 08.25.2014

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Easy and delicious dish. I just used the recipe for seasoning meat. Did not have thyme, so just used oregano, pepper and kosher salt and a little bit of olive oil. The meat was in the refrigerator for only an hour. Seared the meat and then finished it in the oven at 350.
Was very tasty and the meat was relatively tender. Best of all, it was fast and easy!.

LourdesEs
from Chevy Chase, MD
/ 01.19.2014

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The sirloin and peperonata were both full of flavor! This is a great meal! The meat shouldn't be cooked for 17 minutes on each side as indicated, however. It's too long even for well done as it dries out the meat.

laparisi
from Chicago
/ 09.17.2013

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This is a great recipe!
I'm glad I found it again.
I orig. found it featured on this site in the summer grilling section. It was part of a menu that included a amazing grilled shrimp recipe (w/ a sauce too).

MyLadyNight
from IN
/ 05.22.2012

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Highly recommended recipe for peperonata; probably the best one on this site. Overall, the dish is very flavorful and the leftovers with peperonato make great pita sandwiches. The hardest thing was finding a sufficiently thick piece of sirloin in my area of town, as the stores cater to people who either don't eat meat or buy it in small pieces.

This was delicious! Great and easy, the peperonata made the recipe. I made it three days in advance and was absolutely divine. I rubbed the herbs into the steak too and had it in the fridge of 5 hours and then left it out for an hour before grilling. The steak was so tender too - followed the recipe exactly as written. Will definitely make again!